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Olympic spread

Fusion 9 brings a global cuisine fare from sporting nations for the ongoing Athens 2004 season

Three cheers to Athens games — Photo: Satish. H

CAYMAN ISLANDS in the Caribbean Sea, one of the participants in the ongoing Olympic games, is known for its silver sands and azure waters as much as for its out-of-the-world seafood, including the famous Coconut coated shrimps with hot green chilli sauce. This exotic preparation incidentally happens to be one of the delicacies listed on the `Spirit of Olympics' global cuisine menu at Fusion 9 for the ongoing Athens 2004 season.

Streamers of colourful flags, banners featuring Athena and Phevos — Spyros Gogos' cheerful mascots named after Greek deities and modelled after ancient Greek dolls, and screening of live action from the arenas, make for an appropriate setting to relish the spread from 19 countries and five continents, including the host country's popular Garides mikrolimano, herb flavoured rice, served with shrimps tossed with tomato, olives and feta.

"We have chosen preparations from participating countries that have long standing culinary traditions. Also, these dishes listed on the menu are popular worldwide," explains Satheesh Krishnan, corporate chef Fusion 9. Khoresht ghaarch is a kebab preparation served with saffron and dry fruit laced pulao, is closer to the Indian kebab and biryani fare. "We have also come up with an international version of the Indian kebab. So far, Chicken Kiev and Australian Tamarind marinated pork chops have been popular with the diners," adds Satheesh.

The menu is divided into dounavis (appetisers) and Olympus (main course). The latter, a meal by itself, is a balance of predominantly European meat-based options and Asian vegetarian preparations. Flavours from the streets of Kabul — the popular snack Afghani bulanee potato turnovers stuffed with vegetables, Rangoon night market noodles, Argentinean potato croquettes to mama's Moroccan homemade pastry, these and more can be found on the spread that also offers a slice of the cultural milieu, night life and fine dining concepts, from these countries.

"There is a particular combination and manner in which food is eaten in these countries, such as Lebanese Chicken brochettes or kebabs that are to be rolled in pita bread and dipped in hummus to bring out the flavour of the food. Each country has its unique cuisine. In order to make the spread authentic, the spices have been sourced from various markets of the world," he says. Like most of the global cuisine, the spread has a zestful bland note laced with region-specific herbs, ranging from basil, thyme to zucchini.

The `Spirit of Olympic' menu, on for lunch (12 noon-4 p.m.) and dinner (7 p.m.-11.30 p.m.) till August 31, is a good occasion to try out the rare delicacies at international fast food prices. An Austrian Chicken schnitzel with crunchy potatoes and vegetables or an Italian Tortellini with tomato, basil and mushroom sauce is priced at Rs. 155 plus taxes. For reservations, contact Fusion 9, Road No. 1, Banjara Hills, (Tel: 55577722).


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